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Johnny's in Tacoma is a well-known steakhouse, featuring a familiar vibe with wonderful seafood and good steak. It's a culinary destination for customers seeking a pleasant waitstaff and delightful service.

In addition to its outdoor seating, most patrons will claim that the restaurant's also defined by its beautiful views. It should be noted that casual attire is encouraged. Also, though it can a be bit pricey, you're going to get what you pay for.

It's recommended that you should try the coffee cake, as it's frequently gotten rave reviews. For those who are interested, the robust menu features items that are gluten-free, low-fat, vegan, and vegetarian. WiFi's available if you're trying to get some work done, and in addition to its convenient take-out menu, the restaurant even provides catering for events around town. Or, if you just want to stop by for a beverage, the restaurant has a pretty broad selection at its bar.

A good spot for any meal of the day, Johnny's Dock Restaurant and Marina is an appetizing spot to satisfy that next munchies craving. The food, in general, is "good." Also, its menu is known to be "happy." Don't worry about trying to find a spot on the street, as visitors to the restaurant do have access to a private parking lot nearby.

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Where to get the best Pho in Seattle? What are the best Vietnamese Restaurants in Seattle? When it’s raining, a big bowl of pho is many things. It always hits the spot. It is always a good time for Pho Noodles. There are so many best Vietnamese restaurants in Seattle. Everywhere you go seems to be the next best pho in Seattle. The following restaurants list below are my favorites. They are tasty and hits the spot in their own particular way. Restaurants listed below are listed at random.Green Leaf Vietnamese Restaurant | 1684 Douglas Street, Victoria, BC V8W 2G5 | greenleaftaste.comIf you are looking for a Vietnamese restaurants with something more than just a bowl of Pho, than Green Leaf will soon become your old favorite. The restaurant is tiny and perhaps underwhelming, but they sure make a mean Banh Xeo savoury crepe stuffed with shrimp. If you are tired from pho noodles, Green Leaf has a good Hu Tieu My Tho clear vermicelli noodles option with a clear pork rib broth, seafood and minced pork.Ba Bar | 550 12th Avenue, Seattle, WA 98122, United States | babarseattle.comThe broth from bone marrow and knucklebones at Ba Bar is clear but powerful. The menus has meaty ingredients and a variety of classic Vietnamese dishes. Be sure to try their crafted cocktails like the Moscow Mule and fresh baked pastries. Ba Bar even has macarons, pate chaud to pineapple upsidedown cakes and housemade jams to go. No wonder Ba Bar is open late night until 4am on Friday and Saturdays.Hoang Lan Restaurant | 7119 Martin Luther King Junior Way South, Seattle, WA 98118, United StatesWhen you see the same dish on every table, you order that dish. Bun Bo Hue is what Hoang Lan specializes in. And a damn job it does. The bowl is filled with pork hock, congealed pork blood, thinly sliced beef. The complex broth has a secret ingredient of fresh pineapples to lend the sweet acidity flavor profiles. And remember, Cash Only.Hue Ky Mi Gia | 1207 South Jackson Street, Seattle, WA 98144, United States | huekymigia.com/menuOne of the most amazing garlic butter chicken wings. Lightly batter and flash fried with minced garlic, white onions, and green onions. Crunchy and shatters with each bite for a juicy meat center. This Chinese – Vietnamese restaurant also offers braised duck noodle soup marinated with Chinese herbs and spices. Faux pho? No problem.Pho Bac | 1314 South Jackson Street, Seattle, WA 98144, United States Pho on a boat. There is no menus except a sign on the wall that has a good selection of steak, fatty brisket, tripe and meatballs. The broth is pretty awesome too with a little sweetness. Always full of fresh herbs like basil and jalapenos. All for $8.
Local Pho | 2230 3rd Avenue, Seattle, WA 98121, United States | localpho-seattle.comFriendly staff with minimal wait times. Order from crowd favorites like chicken wings with pepper sauce, egg rolls and a hot bowl of seafood pho. Generous amount of seafood in a light flavorful broth. Try the tofu spring rolls served with peanut sauce. Lightly seasoned and not too salty. Vegetarians, it’s all about options right?Thanh Vi | 4226 University Way Northeast, Seattle, WA 98105, United States, | thanhvi.netReasonable priced and a good variety on menu including Banh Mi Vietnamese sandwiches, pho noodles, spring rolls and broken rice. Thanh Vi is located in the University District next to the University of Washington. Be sure to spot plenty of students. Service is quick and friendly. They make a mean bowl of Vegetarian pho!Pho Viet Anh | 6510 Roosevelt Way Northeast, Seattle, WA 98115, United States | phovietanh.comHard to beat an eight dollar deal with good quality meat and flavorful broth. Generous portions and piles of tender meat. Brisket! Tendon! Flank! Go ahead and drink all the soup, you won’t be thirsty! We love the Bun Bo Hue spicy beef Vietnamese round noodles here. We hope you do also.

Sometimes a pure and simple pepperoni pizza hits the spot. But with the proliferation of unlikely toppings popping up on pies all over Seattle, our definition of the Friday-night dinner staple is changing. Below, we highlighted 10 pies with toppings mouthwatering enough to tempt us away from our usual slice (plus one for those with an appetite for adventure).
Pesto Chicken Pizza at Talarico’s Pizzeria (4718 California Ave. SW)
Pesto on pizza is nothing new by itself, but Talarico’ s version of a pesto pie is the perfect marriage of tradition and innovation, incorporating brie cheese and spiced walnuts along with pesto-marinated chicken, classic marinara sauce, and mozzarella.
No. 6 Classic at Flying Squirrel Pizza Co. (three locations in Seattle)
The toppings list on the No. 6 reads a lot like a classic steak-house menu—sans steak. Potatoes roasted with lemon, herbs, and garlic mingle with St. Clemens blue cheese, chive oil, and spinach, along with a generous sprinkling of mozzarella.
The Locks at The Alibi Room (85 Pike St. #410)
There’s no shortage of creative pizza toppings at The Alibi Room—asparagus and bacon, blue cheese and grapes—but in this seafood-loving town, one stands apart. Featuring an olive-oil base topped with smoked salmon, dill cream cheese, red onions, and capers, The Locks is like a classic New York bagel in pizza form, though without a single pesky poppy seed.
Tropicana Pizza at Jet City Pizza Co. (multiple locations in western Washington)
Pineapple on pizza has long been a mainstay, but Jet City takes the Hawaiian-pizza concept further, starting with pineapple and canadian bacon, then adding mandarin oranges, sliced almonds, and coconut. Bring your own mini marshmallows and you’ve basically got an ambrosia salad on a pizza.
Cowardly Apricot at 'Zaw Artisan Pizza (multiple locations in the Puget Sound area)
The chefs at 'Zaw pride themselves on using unique, locally sourced toppings for their take-and-bake pizzas, and this sweet and savory concoction is no exception. Roasted free-range chicken breast joins apricots, fresh basil, maple-syrup-caramelized onions, and a blend of gorgonzola and mozzarella atop a crust brushed with olive oil.
Pizza di Nutella at Queen Margherita (3111 W. McGraw St. #103)
This sweet and simple dessert pizza is exactly as simple as it sounds: a pizza crust slathered with the chocolate-hazelnut spread. Think of it as a big, shareable crepe and suddenly it doesn’t seem so strange.
Il Segreto di Pulcinella at Pizzeria Pulcinella (10003 Rainier Ave. S)
While perfect for dessert, we could totally picture ourselves devouring this pie first thing in the morning. Creamy mascarpone and espresso and coffee liqueur are spread upon the crust, which is then baked in a wood-fired oven. The final touches: drizzles of chocolate sauce and dollops of whipped cream.
Thai One On Pizza at Zeeks Pizza (multiple locations in the Puget Sound area)
For the nights when one takeout staple simply won’t do, this pizza combines the classic flavors of pad thai—chicken, bean sprouts, carrots, fresh cilantro, and peanut sauce—with mozzarella and an olive-oil glaze.
Two-Cut Cubano at The Station Pizzeria (14505 148th Ave. NE, Woodinville)
The classic components of a cuban sandwich are all represented here, even down to the grainy dijon mustard. Add to that pulled pork shoulder, smoked ham, housemade bread and butter pickles, and pepperoncini. One small exception: the usual swiss cheese is swapped out for provolone. This is a pizza, after all.
Reuben at Rocco’s (2228 2nd Ave.)
For further proof that great sandwiches make equally great pizzas, look no further than this Belltown original, topped with with mozzarella, corned beef, sauerkraut, and thousand island dressing. If only someone would invent a marble-rye pizza crust.
Big Moses at Ballard Pizza Company (5107 Ballard Ave. NW)
The chefs choose the toppings on this pie each day, meaning every meal is a surprise. While there are no guarantees, past incarnations have included everything from peaches, spicy salumi, and chives to cherries, arugula, and guanciale.

A series of posters serves as wall decoration at Biang! in Edmonds. “The Eight Weirdies in Shanxi Province,” the title reads. The first poster, and perhaps most pertinent here in a Shanxi noodle shop, is captioned “noodle is in the shape of a waist belt.” Those are the biang biang noodles for which the restaurant is named, and they are the source of the background noise there, too: thump, thump, thump, as the onomatopoeic noodles biang, biang, biang against the countertop, stretching longer and wider each time they make contact with the surface. In China, the Shanxi province has earned a reputation for being a little strange, and these posters are a tongue in cheek allusion to that quirkiness--their version of “Keep Austin Weird.”
“Hot pepper is a delicacy,” is one of the ‘weirdies’ posted on the wall. Traditionally it is about a dish entirely made up of fried peppers, but its influence is seen in the hot-oil-seared version of the biang biang noodles that is the specialty of the house. If these two-inch wide noodles drizzled in fragrant chili oil and sprinkled with yet another dose of chili pepper flakes are two weirdies in one, than maybe it’s time to get four times as weird, with one order for now and one for tomorrow’s lunch, when they’re just as good—if not better.
Given that it was the first restaurant in the area serving Shanxi specialties, Biang! faced a tough road to recruit customers used to the Cantonese seafood houses and occasional Sichuan restaurants, whose dishes make up most of Seattle’s Chinese food lexicon. The job was made easier by the fact that Biang! itself is not very weird. Just a small, clean, and simply-but-pleasantly decorated restaurant situated in a strip mall on the side of Highway 99, a tad north of the Edmonds/Shoreline border.
Aside from the noodles, the menu features other specialties of the province, including a lamb soup into which bread is torn up and soaked, called yang rou pao mo. The traditional sandwiches—spiced pork or beef—are served on soft bread that is somewhere in-between an English muffin and a pita bread, and Biang!’s menu smartly omits the true translation of the springy, spicy liang pi cold rice noodle appetizer: “cold skin noodles.” The new cuisine and occasional odd name shouldn’t frighten away squeamish eaters, though, as dumplings, broccoli, and simple tomato-and-egg versions of the noodles round out the menu. Despite the cuisine’s affinity for peppers, there are many mild options on the menu, and the servers are unflappingly friendly and helpful.

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